1 angel food cake cut in 1 to 2 inch cubes
2 packages instant vanilla or French vanilla pudding (3.4ounce)
2 1/2 cups cold milk
12 ounces container of frozen whipped topping, thawed
4 cups assorted fresh berries (raspberries, slicedstrawberries, blueberries, blackberries)
In a large bowl, beat the milk and pudding mixes together untilpudding starts to thicken. Fold about 3/4 of the whopped toppinginto the pudding mixture using a spatula. In another bowl gentlytoss berries together. Layer half of the cake into the bottom of atrifle dish or clear glass bowl. Next, spoon half of the puddingmixture on top of the cake. Then, spoon about 1/3 of the berries ontop of the pudding. Repeat. Next, spread remaining whipped toppingon top. Then decorate the top with remaining berries. Garnish withfresh mint. Let refrigerate a few hours before serving.
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